Prep Time 5 minutes minutes
Cook Time 15 minutes minutes
Total Time 20 minutes minutes
• Always use quality ingredients, especially butter. The butter determines the quality and taste of your roux.
• Generally, the ratio for butter/fat and flour is 1:1.
• Make sure to use a heavy-bottomed pan to prevent the roux from burning.
• Use lard or oil if you’re making savory dishes like gumbo and stew. It is best to stick with butter for sauce and soup.
• Keep stirring in figure-eight motion for even cooking.